This Savory Chicken in Cream and Biscuits is a comforting, homey dish that brings together tender chicken, rich cream sauce, and fluffy biscuits in perfect harmony. It's ideal for a cozy family dinner or when you want something warm and satisfying.
Chicken is the star of the show, providing protein and a hearty base. You can use leftover roast chicken or a store-bought rotisserie chicken to save time.
Chicken broth adds depth and enhances the overall flavor of the dish. It’s the liquid gold that helps make the sauce deliciously rich.
Heavy cream contributes to the luxurious texture of the sauce, making it velvety and indulgent.
All-purpose flour is used both as a thickening agent for the sauce and as the base of the biscuits.
Butter plays a dual role: it’s the fat that helps cook the vegetables and also makes the biscuits tender and flaky.
Frozen peas and sliced carrots add color, texture, and a touch of sweetness to the dish.
Onion adds aromatic depth, making the dish more savory and flavorful.
Salt and pepper are the essential seasonings to taste, bringing out the flavors of all the other ingredients.
Baking powder in the biscuit dough helps them rise to a fluffy perfection.
Milk helps bind the biscuit dough and adds a touch of creaminess.
This dish pairs wonderfully with a fresh, crisp green salad to balance the richness of the cream. A glass of chilled white wine or a light beer would also complement the flavors beautifully.
First, set your oven to preheat at 400°F, getting it ready for that golden finish on your biscuits. While that's warming up, grab a large skillet and melt the butter over medium heat. Once melted, toss in the diced onion, sliced carrots, and frozen peas. Sauté them until they're tender, about 5-7 minutes should do the trick.
With your veggies cooked, sprinkle in the flour and give it a good stir. Let this cook for a minute or two; you'll notice it starting to thicken up slightly. Now, slowly pour in the chicken broth and heavy cream, stirring constantly. You're aiming for a smooth, creamy sauce.
Once your sauce is thickened and smooth, add the shredded chicken. Season with salt and pepper to your liking, and mix everything well. Let it simmer gently while you move on to the biscuits.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture looks crumbly, like coarse sand. Pour in the milk and stir until a dough forms. Roll it out to about 1/2-inch thickness on a floured surface, then cut into rounds using a biscuit cutter or a glass.
Pour the chicken mixture into a baking dish, spreading it out evenly. Place the biscuit rounds on top, covering the whole surface. Slide the dish into the oven and bake for 15-20 minutes, until the biscuits are golden brown and deliciously tempting.
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